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I loved visiting the castle right next to where you took the picture. It was very misty and damp and we felt like we’d went back to a window to an old time. Felt like our own private castle. Totally beautiful place
I loved visiting the castle right next to where you took the picture. It was very misty and damp and we felt like we’d went back to a window to an old time. Felt like our own private castle. Totally beautiful place
They couldn’t sell the data - someone who wanted the data would just start their own benign looking federated instance and get the data for free
Don’t these kids have parents? They should be here responsible as well
I zoomed in on the picture and her hand has only 3 fingers. Either a really bad photo or she’s got a claw
Just go to In-n-out
Ugh, another EWG backed ‘study’ that media decided to report on. They produce sensationalist garbage that matches their ideology and not the science or data.
For example, if you look at their dirty dozen they list strawberries and all the news about it was showing fresh strawberries. Digging into the data they hadn’t even tested any fresh strawberries, only frozen strawberries, and many of those from international sources. Their conclusions didn’t match data
I’ve recently had the opposite: code worked then the next day without anything changing it didn’t.
Turned out the J-Link programmer always needs the license check to work, but that expires every day at midnight. It only prompts again if you choose the app and restart it. So I couldn’t get my debugger to work and spent hours trying to figure it out until I did the best thing. I turned it off and on again.
I felt kinda bad about how all my private repos prevent me from flexing. But then he got to the last one and let me say - as a part-time farmer coder who just picked a ripe plum off my tree, I’m better than y’all
There are some chocolates that are definitely sour, sometimes that’s a desired flavor when making chocolate. For example, the last batch of single origin Peru chocolate was noticable more sour than the Bolivian and Ecuadorian ones I made. I’d actually intentionally selected my beans knowing this.
So technically speaking the % dark is the amount of cocoa (solids+butter) / total. There really isn’t a standard way that dark chocolate is defined otherwise.
Therefore you can have a 75% dark chocolate that is well balanced (70% cocoa, 5% added cocoa butter, 25% sugar) but have it be less dark than a white chocolate that is 80% cocoa butter and 20% other stuff since it’s technically 80% dark.
Not really sure where I’m going with this other than to say generalities in chocolate, like saying all dark chocolate is sour, suck. In any case, white chocolate is usually crap
Pretty sure Grand canyon is the closest national park. By the way there is a fire chicken sando place near here
Ah, love the curved fourth finger on the right hand.
It’s randomized placebo controlled but not blinded. The person doing the acupuncture or sham acupuncture isn’t blinded and can influence the outcome